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Indulge in the ultimate dessert with this cookie dough cheesecake recipe!
Creamy cheesecake batter is fukked with chocolate chip cookie dough balls in a crunchy cookie crumb crust. Irresistibly decadent.
Contents
Cookie Dough Cheesecake
- Move over Cheesecake Factory; there’s a new cheesecake in town! This copycat is an easy, everyday recipe and really delicious!
- There are limitless options for customizing cookie dough cheesecake! Use this base recipe to make a new recipe every time using different mix-ins and toppings.
- Party perfect, this recipe can be made 5 days in advance, and it freezes beautifully for up to 4 months!
Ingredients for Cookie Dough
Crust – Buy it or make a graham or cookie crust. Other cookie crust options are crushed Oreos, Nilla Wafer, or Nutter Butter.
Cookie Dough – Like the crust, you can either make cookie dough from scratch or use edible cookie dough to save some time. Flour should be heat treated per the recipe below for homemade cookie dough.
Cheesecake – Softened cream cheese will make for easy blending; I recommend full-fat for the best flavor and texture. Room-temperature eggs blend easier into the cheesecake base.
Toppings – Extra cookie dough crumbles, whipped cream, caramel sauce, and chocolate sauce add new twists to this family favorite!
How to Make Cookie Dough Cheesecake
- Prepare the edible cookie dough if making from scratch and refrigerate (per the recipe below).
- Prepare the cheesecake batter and pour into the crust.
- Add the cookie dough balls. Bake until the center is almost set.
- Cool the cheesecake in the oven and gently remove from the pan.
Cool completely before garnishing with reserved cookie dough and whipped cream before serving.
Making a Water Bath for Cheesecake
A water bath, also known as bain-marie, ensures that the cheesecake cooks evenly and helps keep it from cracking. It’s really easy to do!
- Wrap the bottom of the springform pan in two layers of foil and set in a larger casserole dish.
- Place the casserole dish in the oven and then fill it about half way with water.
- Bake as directed.
Storing Leftovers
- Cookie dough cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 5 days.
- Freeze whole or portioned pieces by wrapping each in plastic wrap and transferring to zippered bags or airtight containers for up to one month.
- Thaw in the refrigerator or at room temperature before enjoying.
More Cheesecake Recipes
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Cookie Dough Cheesecake
This recipe combines cookie dough and cheesecake for a rich and decadent dessert!
Crust (or use a premade graham crust)
Cookie Dough
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Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.
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Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.
Cookie Crust
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Pulse the cookies in a food processor to create crumbs.
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Combine all crust ingredients in a bowl and mix well. Press into a 9″ springform pan on the bottom and sides. Refrigerate.
Cheesecake
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Preheat the oven to 350°F.
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Beat cream cheese, sugar and vanilla until fluffy.
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Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).
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Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.
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Pour cheesecake into the prepared crust. *See notes for baking tips.
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Bake for 45-50 minutes or until the center is just set.
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Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.
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Remove springform pan and cool completely in the fridge at least 4 hours or overnight.
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Top with the reserved cookie dough and garnish with whipped cream if desired.
How to Avoid Cracks
Waterbath: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed in a pan of water to bake. Pour enough hot water into the pan to reach half way up the springform pan. Bake as directed.
Cool in the oven: Allowing cheesecake to cool in the oven ensures that it cools slowly, which helps to avoid cracking.
Calories: 572 | Carbohydrates: 55g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 351mg | Potassium: 151mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1116IU | Vitamin C: 0.05mg | Calcium: 79mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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